Olot has a serious food culture for its size — it is the only town in inland Catalonia with two Michelin-starred restaurants — and it is also the centre of the slow-cooked, ingredient-driven cuisine of the Garrotxa. Local products you'll see everywhere: fesol de Santa Pau (the local white bean), buckwheat (fajol) in crêpes and salads, butifarra and llonganissa sausages from the local pork, and trumfa potatoes from the volcanic soils.